As an enthusiast, I appreciate both the knowledge and cooking capability when it comes to Wagyu.
The fact that they brought in chilled meat to be cooked right on the teppan was an immediate red flag.
The cooking level was also the raw side of medium rare, where it should be a little more to the medium well end, given the cut.
This is so that the marbling fat renders into the meat to create that juicy, knife through butter, melt in mouth, texture.
I also queried the produce etc, however the chef was for some reason unable to answer most of the questions.
In short, for a premium dining establishment, there is much to be improved.
